Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto - Wine & Spirits Magazine
www.wineandspiritsmagazine.com
A16 Food + Wine cookbook
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wineandspiritsmagazine.com.
Ingredients
- 2 Pounds Boneless pork loin, cut into 1-inch cubes
- 1 tsp kosher salt
- 1/2 cup dried currants
- 3/4 cup pine nuts
- 1/2 cup extra-virgin olive oil
- 1 tbsp extra-virgin olive oil
- 2/3 cup garlic cloves, minced
- 3 oz arugula
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